A wood-burning oven was installed in The Crossing’s open kitchen so the chefs can bake pita to order. Diners will be able to dunk the doughy rounds in hummus, baba ghanoush, tzatziki and other traditional dips and spreads. Other shareable starters include dolmas, spanikopita and grilled octopus, which will be braised, grilled and dressed with olive oil, Greek oregano and lemon juice.
When it comes to the entrees, offerings from the land will include a dry-aged beef tenderloin with Aleppo butter and Colorado lamb chops with chermoula. But the star of the show — and dining at this restaurant promises to be just that — will be the whole fish, prepared over an open flame or broiled in grape leaves. Imported dorade will be joined by a rotating selection of local fish sourced from CudaCo. on James Island.
The Crossing was inspired by countries across the Mediterranean, from Greece to Italy. While creating the menu, executive chef Nick Dugan leaned into the idea of the mezze experience that’s prevalent in the region.
Provided
For the wine, beverage director Cameron Nadler, formerly of the Polo Bar in New York City, will focus on Mediterranean producers and seafood-driven pairings. Cocktails will be citrusy, bright and complex, a press release said.
Given its location inside a hotel, The Crossing serves breakfast, in addition to lunch, brunch and dinner. Dugan has a range of riffs on Mediterranean flavors planned for the morning meal, including fluffy Japanese-style baklava pancakes, shakshouka and a halva smoothie with tahini, dates and espresso.
“The Mediterranean theme rings all the way through,” said Dugan, who added that he wants The Crossing to be a dining destination rather than just an extension of the hotel. “We really want to be part of the community.”
All four meals can be enjoyed inside the Meyer Davis Studios-designed dining room. It pairs sweeping views of the Charleston Harbor with a “refined maritime aesthetic” showcased through teak wood floors, polished nickel accents and lacquered blue ceilings.
Farther inside the restaurant is a bar and lounge, where attendants will shuck oysters and build seafood towers, and the “Captain’s Lounge,” which seats about 30. A pair of outdoor terraces round out the restaurant, one of four dining venues inside The Cooper.
Dining and Cooking